DURATION :

Cook time: 30 Min

Prep time: 15 Min

Serves: 7 or 8 jelly jars – half pints

Ingredients

5 md size perfectly ripe bananas (no brown spots)

20 oz whole can of crushed pineapple, do not drain

1/2 c coconut, shredded or flaked or ground

3 1/2 c sugar

3 Tbsp lemon juice concentrate

1 box pectin (optional)

Directions:

1. Add all your ingredients except bananas into a heavy saucepan then lastly slice up your bananas and turn on the heat. Bring to a boil, stirring often.

2. I used a potato masher to get the bananas to the consistency I wanted. Once you have it to a boil reduce the heat to a simmer. Cook until it thickens to your desired texture. Make sure you are stirring often. Now, this didn’t take long for mine maybe 10 – 12 minutes or so cooking including the boiling point.

3. Once ready spoon mixture into sterilized hot jars and seal with lids. Then process with a 15 minute hot water bath.